Bring soul-satisfying Cajun-style cooking to your kitchen with this Chicken and Sausage Jambalaya! Chicken, sausage, vegetables, okra, and rice come together in a rich, spicy broth in this one-skillet dinner. Perfect for Fat Tuesday or any night of the week.
Celebrate Fat Tuesday or any family gathering with this Chicken and Sausage Jambalaya. My version honors Louisiana’s one-pot tradition, combining bold Cajun flavors with tender chicken and smoky andouille sausage in a hearty, tomato-scented rice.
Rooted in Spanish and French culinary influences, jambalaya grew from communal cooking traditions where simple ingredients were combined and simmered until flavorful. This recipe recreates that same spirit in about an hour, so you can enjoy authentic-tasting Cajun food at home without a long day in the kitchen.
Recipe features
- A one-skillet, family-style meal that captures classic Southern flavors.
- Makes enough to serve a crowd, perfect for weeknights, potlucks, or celebrations.
- Rich, bold Cajun seasoning balanced with fresh vegetables and tender proteins.
Ingredients
Chicken breast – Use boneless, skinless breasts cut into bite-size pieces, or substitute skinless thighs for a richer texture.
Andouille sausage – A smoked Cajun sausage made with pork or chicken. If unavailable, kielbasa is a reasonable substitute.
Cajun (or Creole) seasoning – Use a good-quality blend for authentic flavor. Adjust amount to taste for more or less heat.
Vegetables – Red and green bell peppers, onion, celery, and garlic form the aromatic base.
Crushed tomatoes – Preferably fire-roasted for extra depth. Long-grain white rice (such as jasmine or basmati) will cook evenly in the skillet.
Chicken broth – Adds flavor and cooks the rice. Homemade or store-bought both work.
Okra – Fresh is ideal for texture, but frozen okra can be added directly from frozen; it will be softer. Okra helps thicken the dish slightly and adds an earthy note.
Instructions
Step 1: Brown the chicken and sausage. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chicken and sliced sausage, sprinkle with 1/2 tablespoon Cajun seasoning, and cook until the chicken is just done and the sausage is browned. Remove with a slotted spoon and set aside.
Step 2: Deglaze the skillet. Pour a splash of broth into the hot skillet and scrape up the browned bits—this adds concentrated flavor to the dish.
Step 3: Sauté the aromatics. Add the remaining tablespoon of oil and sauté the diced red and green peppers, onion, and chopped celery until softened, about 4–6 minutes. Stir in the minced garlic, remaining Cajun seasoning, thyme, and cayenne and cook for about 1 minute to bloom the spices.
Step 4: Add the rest. Stir in the coconut aminos or soy sauce, crushed tomatoes, rice, chicken broth, sliced okra, and bay leaf. Return the cooked chicken and sausage to the skillet and mix everything together so the rice is evenly distributed.
Step 5: Simmer. Bring the mixture to a boil, then cover and reduce the heat to medium-low. Simmer until the rice is tender and the liquid is absorbed, about 25 minutes, stirring occasionally to prevent sticking. If the rice isn’t fully cooked and the liquid is gone, add more broth a little at a time and continue cooking until tender.
Step 6: Garnish and serve. Remove the bay leaf and sprinkle with chopped green onions or fresh parsley before serving. Serve hot and enjoy.
Tips and FAQs
- Don’t rush the rice. Allow time for the rice to absorb the flavors and cook through; stir occasionally to avoid sticking.
- If the rice absorbs liquid too soon, add additional hot broth and continue simmering until tender.
- Adjust seasoning to taste. Cajun blends vary in heat—add more cayenne or hot sauce if you prefer extra spice.
- Prevent slimy okra: Briefly sauté okra separately or soak it in a little lemon juice or vinegar for 30 minutes before adding if you’re sensitive to texture.
Tip
The secret to great jambalaya is layering flavors. Cook components slowly and separately before combining to develop a balanced, deep taste.
Variations
- Add seafood: Stir in cooked shrimp, crawfish, or crab at the end for a seafood jambalaya.
- Spicy kick: Add diced jalapeño or a few dashes of Louisiana hot sauce for more heat.
- Deglaze with wine: Use a splash of dry white wine instead of some broth when deglazing for extra brightness.
Serving suggestions
Serve jambalaya with warm cornbread or crusty French bread. For lighter sides, offer coleslaw, braised greens, or a simple leafy salad to balance the robust flavors.
What is jambalaya?
Jambalaya is a Louisiana Creole dish of rice cooked with meat (chicken, sausage, and/or seafood), vegetables, and a bold spice blend. Everything simmers in one pot, resulting in a comforting, flavorful meal.
What’s the difference between Cajun and Creole jambalaya?
The main distinction is tomatoes: Creole jambalaya (red) includes tomatoes, while traditional Cajun jambalaya (brown) typically does not. This recipe aligns with the Creole-style, since it uses crushed tomatoes.
How is jambalaya different from gumbo?
Jambalaya is a one-pot rice dish cooked with meats and seasonings. Gumbo is a roux-based stew usually served over rice; the texture and preparation differ significantly.
Storage
Refrigerator: Store leftovers in an airtight container for 3–4 days.
Freezer: Cool completely, then freeze in a sealed container for 2–3 months. Thaw in the refrigerator before reheating.
Reheating: Warm individual portions in the microwave or on the stovetop over medium heat with a splash of broth to restore moisture.
More easy one-pot dinner recipes
- One Pan Fajita Pasta
- Easy Orange Chicken
- Mushroom Chicken
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Chicken and Sausage Jambalaya
Ingredients
- 1 lb chicken breast, cut into bite-size pieces
- 10 oz andouille chicken or pork sausage, sliced into rounds
- 2 tbsp olive oil, divided
- 1 1/2 tbsp cajun seasoning
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 medium onion, diced
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 1/2 tsp thyme
- 1/4 tsp cayenne (optional)
- 1 tbsp coconut aminos or soy sauce
- 14 oz crushed tomatoes, preferably fire roasted
- 1 1/2 cups long grain white rice
- 3 cups chicken broth, or more as needed
- 1 cup okra, thinly sliced
- 1 bay leaf
- Green onions and/or fresh parsley for garnish
Instructions
- Heat 1 tbsp olive oil in a large skillet over medium heat. Add the chicken and sausage and sprinkle with 1/2 tbsp of the Cajun seasoning. Cook until the chicken is cooked through and the sausage is browned, then remove and set aside.
- Add a splash of broth to the skillet to scrape up any browned bits. Add the remaining 1 tbsp oil, then sauté the red and green bell peppers, onion, and celery until softened, about 4–6 minutes. Add the garlic, remaining Cajun seasoning, thyme, and cayenne and cook 1 minute.
- Pour in the coconut aminos or soy sauce, crushed tomatoes, rice, chicken broth, okra, and bay leaf. Return the chicken and sausage to the skillet and stir to combine.
- Bring to a boil, then cover and reduce heat to medium-low. Cook until the liquid is absorbed and the rice is tender, about 25 minutes, stirring occasionally to prevent sticking. Add more broth if needed.
- Remove the bay leaf, garnish with green onions or parsley, and serve warm.
Notes
Nutrition
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